-
2 tablespoons fine dry breadcrumbs
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1 pound thin asparagus
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1 ½ teaspoons extra-virgin olive oil
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2 onions, chopped
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1 red bell pepper, chopped
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2 cloves garlic, minced
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½ teaspoon salt, divided
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½ cup water
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Freshly ground pepper, to taste
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4 large eggs
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2 large egg whites
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1 cup part-skim ricotta cheese
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1 tablespoon chopped fresh parsley
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½ cup shredded Gruyère cheese
Baked Asparagus & Cheese Frittata
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.
Nutrition Information
112
Calories
43g
Carbohydrates
18g
Protein
418mg
Potassium
1g
Fiber
10g
Sugar
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